I start by mixing balsamic vinegar, pesto, honey, and red pepper flakes in a resealable bag. Then I add the chicken breasts, seal the bag tightly, and give it a good shake so everything’s well coated. It goes into the fridge for at least an hour. Longer is even better—it really lets the flavors sink in.

Once the chicken has marinated, I preheat my grill pan to about 400°F. A light brush of oil helps prevent sticking. I cook the chicken for about 7 to 8 minutes per side, making sure it reaches an internal temperature of 165°F. After that, I let it rest on a plate for 5 minutes before slicing it—this keeps it nice and juicy.

While the chicken rests, I bring a pot of salted water to a boil and cook the pasta until al dente. Right before draining, I scoop out about ½ cup of the pasta water and set it aside. This starchy water helps create the sauce later, so don’t skip it!

In the same pot, I heat some olive oil and toss in the garlic until it’s fragrant. Then I add halved cherry tomatoes, seasoning with a little salt, pepper, and red pepper flakes. I cook them just until they start to burst and release their juices, which makes a light, flavorful sauce.

Next, I stir the drained pasta into the tomato mixture. Then I slowly add a splash of the reserved pasta water to loosen everything up. After that, I fold in fresh basil and a generous sprinkle of grated Parmesan. The smell alone is enough to make you hungry.

Finally, I plate the pasta and top it with slices of that gorgeous grilled chicken. For presentation, I like to drizzle a little balsamic glaze on top and add more basil and cheese. It looks as good as it tastes!